Rich, bright, and deeply satisfying — this mackerel toast turns a simple slice of bread into something special. Using Nuri Mackerel in Olive Oil, the natural richness of the fish is balanced with silky lemon butter, briny capers, and a final hit of freshness.
It’s quick, unfussy, and perfect for lunch, a late breakfast, or an easy aperitivo when you want maximum flavor with minimal effort.
Prep Time: 10 minutes
Total Active Time: 10 minutes
Serves: 1–2
What You’ll Need
Base
- 1 tin Nuri Mackerel in Olive Oil
- 2 slices good-quality sourdough or country bread
Lemon Butter
- 2 tbsp unsalted butter, softened
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
To Finish
- 1 tbsp capers, drained
- Fresh parsley or chives, finely chopped
- Freshly ground black pepper
How to Make It
-
Make the Lemon Butter
In a small bowl, mash the butter with lemon zest and lemon juice until smooth and fragrant. Set aside. -
Toast the Bread
Toast the bread slices until golden and crisp but still tender inside. -
Prepare the Mackerel
Gently remove the mackerel from the tin and warm it briefly in a small skillet over medium-low heat, just until heated through.
Tip: A drizzle of the olive oil from the tin adds extra richness — don’t skip it. -
Assemble the Toast
Spread the lemon butter generously over the warm toast. Layer the mackerel on top, keeping the flakes chunky. -
Finish and Serve
Scatter the capers over the toast, then finish with chopped herbs and freshly ground black pepper. Serve immediately.
Why It Works
The buttery richness of the mackerel pairs beautifully with bright lemon and sharp capers, while crisp toast adds structure and contrast. It’s simple, balanced, and endlessly repeatable — the kind of recipe you’ll come back to again and again.
Let us know how you serve your toast — and don’t forget to tag @get.lata so we can see your creation.
